>>14961505>QoTDI know this general is a joke but this question could be taken seriously.
>TendernessFirst, we have to consider which chuuba most likely has the least movement in the gluteal group. This would make the meat more tender and easier to chew, and also have a minimal amount of lactic acid in the flesh. This most likely means someone who probably isn't lifting things from the ground (in proper form), doesn't run or move around too much, not constantly sitting up and down; basically most activities that specifically target that area. This excludes dancers, exercisers, workaholics.
>FatThere's a sweet spot of when fat before it starts to get excessive, instead of adding to the flavor of the meat in its richness. Fat content is by preference of course, but the higher it is, the more the moisture of the muscle fibers will be trapped inside during cooking, making it overall juicier. So, this chuuba must be tastefully thick. Not too much, or else the proportion is all wrong and you're eating more grease, lard, all the fatty stuff more than you can appreciate her gently worked flesh. The proportion of fat to muscle is key. Otherwise you'd be wasting it by cutting it all off.
>DietThis goes in tandem with the two above; as you are about as healthy as the stuff you eat, and by extension, your meat is as well. More active chuubas would need a more protein rich diet, some are more unhealthy in general, etc. A healthy balanced diet would do good for all parts of the flesh, with the only fear being the protein repairing the muscles into tougher fibers.
If you want to seriously answer this question, these are the things to consider, since I'm not psychotic enough to actually make some deliberation.
